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| Bluefin Tuna Belly Soft Tacos with Wasabi Coleslaw |
Grilled Bluefin tuna belly soft tacos are a simple way to showcase one of New Zealand’s most prized seasonal catches. Bluefin belly has a natural fattiness and richness that needs very little done to it: high heat, a touch of seasoning, and something crisp and bright alongside. When you grill it quickly, the outside takes on a light caramel while the inside stays tender, flakey, and almost buttery.
A wasabi mayonnaise coleslaw brings the freshness and bite that lifts the whole combo from ordinary slaw with mayo to something a bit special. Finely shred cabbage, add grated carrot, and fold through the wasabi mayonnaise. The wasabi should stay subtle - just a clean, sharp lift that compliments the richness of the tuna. A handful of chopped herbs, such as coriander, adds colour and brightness.
To serve, set everything out and let people build their own. A spoonful of coleslaw, a piece of grilled tuna belly, maybe an extra squeeze of citrus - relaxed, tidy cooking that suits both weeknights and casual gatherings. The balance is what makes it work: rich fish, crisp slaw, soft tortillas, easy meals.
These tacos are an excellent way to use Bluefin Tuna belly when it’s in season. It’s straightforward, quick, and delivers clean, bold flavour without fuss. I prefer ready‑made corn tortillas that only need rehydrating and heating for ease and consistency.
Ingredients
Grilled Bluefin tuna belly
Soft corn tacos (saucer size make them easier to eat)
Olive oil
Wasabi mayonnaise coleslaw
Method
Slaw:
Prepare the wasabi coleslaw, cover, and chill.
Tuna:
Pat the tuna belly dry, season with sea salt and pepper, and grill at 180°C for 30–45 minutes, depending on thickness. Turn halfway through. Cook until each side is lightly caramelised — enough to warm it through and give texture without losing the soft centre. Slide onto a plate or separate into pieces and keep warm.
Dip each tortilla briefly in warm water to rehydrate, then warm in a medium‑hot pan with a little olive oil. Use a large frypan to warm several at a time. Store between the folds of a tea towel to keep them warm while you heat the rest.
Set out the tortillas, tuna, and coleslaw, and let everyone assemble their own.
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